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Think you don’t like oatmeal raisin cookies? Think again! These soft, chewy cookies will have you craving them regularly!
Chewy Oatmeal Raisin Cookies Recipe
These soft, chewy oatmeal raisin cookies will have you craving them regularly!
Serving
Ingredients
- ¾ cup butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1¼ cup all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 2¾ cup old fashioned oats
- 1 cup raisins
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth. Beat in eggs and vanilla until fluffy.
- Combine flour, baking soda, cinnamon and salt. Gradually beat in dry ingredients into butter mixture.
- Fold in oats and raisins. Drop by rounded teaspoons onto cookie sheets lined with parchment paper.
- Bake 8-10 minutes, or until golden brown.
Nutrition
Calories: 92 kcal · Carbohydrates: 15 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 77 mg · Potassium: 53 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 99 IU · Vitamin C: 1 mg · Calcium: 9 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Yummy, and the best thing about this recipe, I have all the ingredients and I understand what they are. Being from the land down under I sometimes have a problem with some ingredients. this on will be in the oven in the morning, thankyou
You gals make the best cookies! Great job 🙂
Happy Blogging!
Happy Valley Chow
Yum! Everyone always complains about having raisins in cookies, but a good oatmeal raisin? I love them!
No words describe this recipe…
Yum! I’m making these cookies now! Can’t wait until they cool down they smell AMAZING!
made these for a friend and turned out great, wonderful receipe <3
Could I use quick oats?
Quick oats will work just fine!
Made your chewy oatmeal raisin cookies. They don’t begin to be as good as the oatmeal raisin cookie on the Quaker Oatmeal box. Very disappointed. Threw out the recipe.
Yes, quick oats will work great!
I made these today and they came out horrible. I threw them out. I am not sure why it turned out bad because I did follow the recipe to a T.
I made these today and I doubled the batch. I’m glad I didn’t read the comments first (I usually do) because mine tired out excellent! They were perfectly sweet and chewy. Thank you for the recipe! I will be making these again.
Perfect oatmeal raisin cookie. Soft, great flavor, and the perfect balance of oatmeal cookie sweetness without over kill. Making this my go to oatmeal cookie recipe. Thanks for sharing!
These came out delicious. So chewy and soft. Definitely going to be baking them again.
Great recipe! Made four dozen this afternoon, they didn’t disappoint! Exactly the type of cookie I was looking for. They were crispy around the edges and soft and chewy in the middle. Thanks Six Sisters Stuff!
I’m making these right now and they are not fluffy and chewy. They are flat and a bit crunchy. They are still edibr, but not the warm chewy treat I was looking for. Disappointed!
I made them tonight and they came out great. First time I’ve ever made cookies from scratch!
I made these for the first time tonight, and the first round out of the oven were flat, oily, and very spread out, not at all fluffy! I used new baking soda so I don’t think that was the problem. After that first round, I added in an extra 1/3 c flour and made sure the next round were definitely small rounded spoonfuls without getting carried away and making big spoons. The second round turned out much better, still not as fluffy but they weren’t so terribly flat. The taste is great, though, and with the adjustments adding more flour I was overall pleased.
These cookies turned out fantastic even without the baking soda (I’m at a hotel and had everything except that on hand)! I made a couple alterations, mainly because A) I LOVE cinnamon, so I added a bit more , and B) Being that I had diced, dried plums, dried blueberries, and a mix of different raisins, I used all 3 in my cookies…after letting them hangout in a little bourbon first 😉
Needless to say, this recipe is easy and delicious. They were a hit at the office n_n
Ps. for people experiencing problems with the cookies (any cokies ever) spreading too much in the oven, after prepping your cookie sheet with cookie dough goodness, stick the sheet in the freezer for 5min then straight into the oven. This will keep the cookie tighter and more concise 🙂
Mine came out perfectly round and puffy without the baking soda (eggs are a mild leavener themselves.) In this recipe, baking soda is more for oxidation (ie. making the cookies get a lovely, golden color) not to leaven. Baking soda needs an acid (ie. vinegar) to create that reaction.
WORST recipe ever! I followed the recipe exactly and these cookies came out flat and not soft at all! So angry! Wasted a lot of ingredients and time on these cookies. What a waste!
These cookies are easy to make and absolutely delicious!!
Made these last week! THEY WERE AMAZING!!!!! Thanks for the recipe!!!
I had the exact same experience. I do not know how the cookies in the picture could have come from this recipe.
I agree! Don’t waste your time making these! Turned out salty and bad texture…
What size eggs…and salted or unsalted butter…also..did you use a spoon to measure your flour or scoop it up with the measuring cup. Lastly…do you think I could add extra raisins?
We use large eggs, you can use salted or unsalted butter-either one works great. We just scooped the flour with the measuring cup. You can add extra raisins if you wish.
An excellent cookie – great taste and texture. I absolutely do not understand the negative comments. I baked my cookies for 13 minutes on Silpat and they were perfect. Thank you for the delicious recipe. It is a keeper.
Thanks Vicki for you sweet comment. They are delicious cookies.